← Nouns Cooking · Indian

Ingredients

• 750 g bone-in chicken, curry cut, skinned
• 1 tbsp lemon juice
• 1 tbsp Ginger, finely grated
• 4 cloves Garlic, crushed
• ¼ tsp Ground turmeric
• ½ tsp Salt
• 5 dried red chillies
• 1 tbsp Coriander seeds
• 1 tsp Fennel seeds
• 1 tsp Cumin seeds
• 1 tsp black peppercorns
• 4 green cardamom pods
• 4 Cloves
• 2 cm piece cinnamon stick
• 1 small star anise
• 35 g grated coconut (fresh or frozen)
• 3 tbsp sesame (gingelly) oil or vegetable oil
• 2 sprigs Curry leaves
• 2 medium onions, finely chopped
• 2 medium tomatoes, finely chopped
• 250 ml hot water
• ½ tsp salt, plus more to taste
• 2 tbsp Coriander (cilantro), chopped, to serve

Method

1. Toss the chicken with the marinade ingredients and leave for 30 min.
2. In a dry pan over medium-low heat, toast the chillies, coriander, fennel, cumin, pepper, cardamom, cloves, cinnamon and star anise for 3–4 min, stirring, until a shade darker and very fragrant. Add the coconut and toast for 2–3 min more until golden.
3. Let it cool, then grind to a fine powder. Add a few tablespoons of water and blend to a thick paste.
4. Heat the oil in a heavy pan over medium heat. Add half the curry leaves, then the onions, and fry for 8–10 min until golden.
5. Add the tomatoes and cook for 5 min until soft and pulpy. Stir in the masala paste and fry for 3 min, until the oil starts to separate at the edges.
6. Add the chicken and stir for 5 min to coat it well. Pour in the hot water and salt, cover and simmer on low for 20–25 min, stirring now and then, until the chicken is tender and reaches 75°C (165°F).
7. Uncover and cook a few minutes more if you like a thicker, clinging gravy. Add the remaining curry leaves and the coriander, and serve with rice, parotta or dosa.

Tips

• Toast the spices gently: scorched chillies and pepper turn the masala bitter.
• Reduce the dried chillies to 2 or 3 for a medium heat; the black pepper still gives plenty of warmth.

Sources

Written in our own words after cross-checking these recipes:

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